|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF Observed no paper towels at handsink. CDI- Paper towels were placed at handsink.
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap dispensing at handsink. CDI- more soap was added to soap dispenser.
6-301.14 Handwashing Signage - C Observed no handwashing sign posted at handsink. CDI- handwashing sign was provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, hot dogs, lettuce and cole slaw holding above 41 in the prep top cooler. CDI- Items were placed on ice and cooled to 41 of below. Observed lettuce in the walk in cooler holding at 48F. PIC stated that they just recieved items before i came in. CDI-Lettuce was placed in an ice bath and cooled to 41 or less. -REPEAT Observed chicken in cold drawer holding at 51F. CDI- chicken was voluntarity discarded. Observed BBQ in the prep top holding at 46. CDI-BBQ voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF Observed tomatoes being put on time without being cooled to 41 first. CDI-Container of tomatoes were placed on ice to cool down to 41 or below before stsrting TPHC. -REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce in walk in cooler with lids preventing air flow. CDI-Lids were removed to adequately cool lettuce. Observed large container of cole slaw holding above 41F in the prep top unit. CDI- Cole slaw cut into smaller quantities and placed on ice to cool down to 41F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several dishes. CDI- dishes were rearranged to promote adequate drying. -REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed drink machine soiled with dried liquids. |